New York Cheesecake
Dense, creamy cheesecake with a crisp graham cracker crust and a classic sour cream topping. Rich enough to serve 12, simple enough for a home baker.
- Total time
- 75 min
- Servings
- 12
- Calories
- 385
- Protein
- 7g
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp butter, melted
- 3 tbsp sugar
- 32 oz cream cheese, room temperature
- 1 cup sugar, divided
- 1 cup sour cream
- 3 whole eggs
- 1.5 tsp vanilla extract
Instructions
- 1
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil.
- 2
Mix graham crumbs, melted butter, and 3 tbsp sugar until resembles sand.
- 3
Press mixture firmly into the bottom of the springform pan.
- 4
Bake crust for 8 minutes until set. Remove and let cool for 5 minutes.
- 5
Beat cream cheese and 3/4 cup sugar until smooth and fluffy, about 3 minutes.
- 6
Add sour cream and vanilla. Beat on low until just combined.
- 7
Add eggs one at a time, beating on low after each until just combined.
- 8
Pour filling onto cooled crust. Smooth the top with an offset spatula.
- 9
Place springform pan in a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the cheesecake.
- 10
Bake for 50 minutes. Center should jiggle slightly when gently shaken.
- 11
Turn off oven. Crack the door open 4 inches and let cake sit for 1 hour.
- 12
Remove cake from oven. Cool completely on the counter, then refrigerate at least 4 hours before serving.
Tools you’ll need
- 9-inch springform pan
- large roasting pan
- electric mixer
- offset spatula
- aluminum foil
- instant-read thermometer (optional but recommended)
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